Fresh corn tortillas (restaurant method)

Knead water into fresh corn masa to a soft, not sticky consistency.

Take a nugget about the size of a golf ball and press it out in a tortilla press between two sheets of plastic; peel off the top sheet and unmould from the bottom.

Lay on a hot griddle; after about 30 seconds it releases itself.

Flip and brown underneath, 45 seconds to a minute.

Flip again; it balloons up like pita. After about 45 seconds more, when browned underneath, collect them together.